The BakeryBits Blog

Posts Tagged ‘banneton’

Recently, Aidan Chapman, master baker and joint owner with his wife, Lisa, of the Phoenix Bakery in Weymouth invited me to come along and spend a Saturday on his Apprentice Course to experience his one-man artisan bakery at first hand. It’s a compact bakery with the shop-front split between sales and baking, all on full display to passing trade. Above the shop and bakery, Aidan has a café through which there is a steady stream of customers munching on the pick of the day’s quiche, bruschetta and cake with a fresh coffee.
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The Sekowa Spezial Backferment is an alternative to fast-acting yeasts and to sourdoughs or levains. It is a honey-based ferment very popular in Germany since it gives many of the qualities of sourdough breads without the need to look after a starter.
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Wicker Baskets are a traditional, wicker proving basket, lined with a linen cloth. At BakeryBits we keep these in various sizes and shapes, the weight indicating the weight of the dough that the basket is designed for. This is a nominal weight as some doughs are denser than others – although it’s a pretty good guide
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Proving or Proofing baskets (called Brotformen by the Germans and Bannetons by the French – and all four by the English), are used to support the bread dough while it proves just before it is baked. They support the hand-shaped dough during the final prove; this is particularly important with doughs with a high water content and with slow proving naturally leavened breads.

BakeryBits has baskets of cane, wicker, wood-fibre and washable plastics, from the traditions of various countries and more modern production techniques. Each style has its benefits and its avid followers!

Cane Baskets	Wicker Baskets
Wood-Fibre Baskets	Plastic Baskets

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What is a Proving Basket?

The proving basket, known in France as a Banneton and in Germany as a Brotform – and all three in English is used to support the bread dough while it proves just before it is baked. They give support the hand-shaped dough which is particularly important with doughs with a high water content and with slow-proving naturally-leavened breads.
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Artisan bread-making is an extremely rewarding and traditional craft using natural leaven to raise the dough and create fantastically tasty sourdough breads! So how do you get started?
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